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32
Servings
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20 min
Preparation Time
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40 min
Cook Time
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Our recipe for Easy Rum Oatmeal Cheesecake Bars is a fun take on a classic cheesecake. This dessert is perfect for entertaining, holidays, and for the spiced rum lovers. You can even substitute the cream cheese and sour cream with reduced-fat and non-fat options.
Ingredients
- 1 13 x 9-inch Oatmeal Cookie Crust, unbaked
- 3 8 oz packages cream cheese, softened
- 3/4 cup granulated sugar
- 3 tbsp dark or golden rum
- 2 tsp vanilla
- 2 tsp rum extract
- 1/4 tsp salt
- 3 large eggs
- 1 cup sour cream
- Ground nutmeg (optional)
Cooking Instructions
- Heat oven to 350°F.
- Bake crust 10 to 12 minutes or until light golden brown; cool on wire rack while making filling.
- In large bowl, beat cream cheese, sugar, rum, vanilla, rum extract and salt on medium speed of electric mixer until smooth.
- Add eggs, one at a time; beat just until well blended.
- Mix in sour cream.
- Pour filling evenly over crust.
- Bake 30 to 35 minutes or just until center is set.
- Cool completely on wire rack.
- Refrigerate until cold, 4 hours or more.
- Cut into bars using a sharp, wet knife dipped in cold water (wipe knife clean between each cut).
- Store tightly covered in refrigerator or freeze.
- Just before serving, sprinkle lightly with nutmeg.
Serving Tips: For Lighter Rum Raisin Cheesecake Bars, use reduced-fat cream cheese and reduced-fat sour cream. Nonfat cream cheese and nonfat sour cream are not recommended.
Cook Note:
If desired, omit rum and increase rum extract to 1 tablespoon
Key Products
Missing a few ingredients? Find the perfect substitute with what you have on hand.
Ingredient Substitutions
